Kids and young generation love eating spring rolls. We have already made vegetable spring rolls for which we have made wrappers by spreading maida batter on tawa evenly. Today we will make wrappers by rolling maida dough and then roast it.
Knead dough.Take maida in any big bowl, add oil and salt into it. Add little lukewarm water at a time and knead soft dough (for kneading this much quantity of dough we used less then ½ cup water). Keep the dough aside for 10-15 minutes so that it gets fermented.
Take 1 tbsp oil in a pan and place it on flame for heating. When oil gets hot, add ginger paste, green chilly and sauté for while. Add green peas; cover them and sauté for 2 minutes. Also add capsicum, cabbage and sauté for 1-1.5 minutes. Add paneer, salt, black pepper, noodles, soya sauce, lemon juice and green coriander as well. Mix all ingredients really well. Stuffing is ready; take it out in a bowl.
Make small balls of maida (with this much quantity 14 balls can be prepared). Take one ball, dust with dry maida and roll it into 5-6 inch diameter thin puri. Place it on other plate. Roll the other puri like wise. Now spread ½ tsp oil on this puri. Place the puri rolled earlier above this puri. Press gently and roll from corners into 8-10 inch diameter thin puri. Place the rolled puri on slightly heated tawa. Roast slightly from both sides and take off from flame. Two at one time are ready. Like wise prepare all papers.
Stuffing and wrappers are ready. Make thick batter from 1 tbsp maida to stick rolls. Separate the wrappers and keeping the inner side on top, layer 2 tsp stuffing on it. Spread the stuffing evenly and thinly leaving space on the corners. Firstly fold the upper corner and now spread little amount of maida batter, fold and stick the sides as well. Roll it nicely. Stick the last corner too. Place the prepared roll on a plate. Like wise prepare all rolls.
Take 2 tbsp oil in a pan with plain base and place it on flame for heating. Place 3-4 spring rolls or as many as possible in pan for frying. Fry on low-medium flame until it turns golden brown form all sides. Take out the fried spring on a plate with absorbent paper. Like wise fry all spring rolls.
Take some more oil in pan for deep frying the spring rolls. When oil gets medium hot; place 3-4 or as many spring rolls as possible in pan and fry on low-medium flame until they turn golden brown from all sides. Take out the fried spring rolls in a plate with absorbent paper. Like wise deep fry all spring rolls.
Deep fried and shallow fried spring rolls are ready. Serve piping hot noodles spring rolls with green coriander chutney or tomato sauce and enjoy eating.
